Peel, wash and cut one big russet potato into 1/2 and then into 1/4 inch slices.
Heat 2 tbs oil in a non stick pan on medium flame
Add 1 tsp methi seeds , 1/2 tsp cumin seeds, sliced chilies and saute for app 30 seconds
Add 1 small sliced onions and a few curry leaves, stir until onions are translucent
Add potatoes and mix well, cover and cook for app 8 minutes
Turn the heat to low and add app 1/4 tsp of turmeric powder, mix well until all the potatoes are well coated and turn to a vibrant yellow color.
Cover and cook for 5 more minutes,
Add salt to taste and cook for another 2 minutes or until the potatoes are soft.
Add chopped cilantro for garnish